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Pork & Red Pesto Spaghetti

Pork & Red Pesto Spaghetti

with Zesty Parmesan Pangrattato

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Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a zesty pangrattato to offset the rich and meaty flavours of the pork bolognese sauce. Bellissimo!

Tags:QuickKid Friendly
Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

½

lemon

1

courgette

1

carrot

1 bag

baby spinach leaves

1 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

pork mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 pinch

chilli flakes

1 packet

red pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3971 kJ
Fat34.9 g
of which saturates10.1 g
Carbohydrate104.1 g
of which sugars18.3 g
Protein50.4 g
Sodium1890 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the courgette into rounds. Grate the carrot. Roughly chop the baby spinach leaves.

2

Cook the spaghetti in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, then stir through the lemon zest and grated Parmesan cheese. Season to taste and set aside.

4

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the courgette until golden, 3-4 minutes. Transfer to a plate, then season with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.

5

Reduce the frying pan to a medium-high heat, then add the carrot, tomato paste, garlic & herb seasoning, chicken-style stock powder, a pinch of chilli flakes (if using) and the remaining garlic to the pork. Cook until softened and fragrant, 2-3 minutes. Add the reserved pasta water, then reduce the heat to low and add the courgette, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Toss to combine and season to taste.

6

Divide the pork and red pesto spaghetti between bowls. Top with the zesty Parmesan pangrattato. Serve with any remaining lemon wedges.